Lamb cutlets with herb relish
These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.
Aubergines with garlic & herb dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 20 as part of a meal
Skip to ingredients
- 1kg auberginesliced into rounds
- 100ml olive oil
- 5 tbsp red wine vinegar
- 1 tbsp sugar
- 4 garlic clovesthinly sliced
- bunches mintand parsley, roughly chopped
Nutrition: per serving
- kcal53
- fat5g
- saturates1g
- carbs2g
- sugars2g
- fibre1g
- protein1g
- salt0.01glow
Method
step 1
Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
step 2
Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.
